As the weather gets colder and the nights get darker I love making thick, rich winter soups, comforting apple desserts and hearty pasta bakes.
Since quitting dairy this year I’ve played around with lots of milk and butter substitutes. My favourites are almond or coconut milk and coconut oil (in baking) or nut butters. That still leaves me looking for a decent substitute to cheeses and creams.
The great thing about this cashew cream recipe is it’s so versatile. Once you have the cream base you can add maple syrup and cinnamon to sweeten it or nutritional yeast and a drop or two of white wine vinegar to create a delicious savoury ‘cheese’ sauce.
Perfect for adding to soups, veg and pasta dishes or in the case of sweet – pouring over hot, winter puddings.
This is one of the few recipes where the tools you use really do matter. I used to try and make cashew cream in my old food processor. It resulted in a grainy, spoonable mixture that was passable – but nothing like the super smooth blend you get when using a superior extraction machine such as the Ninja.
If you’re going to make dairy free cashew cream or nut butters on a regular basis, I would definitely recommend investing in a good kitchen machine. I love my Ninja products, they’re brilliant quality, easy to clean and withstand constant use.
200g Cashew Nuts
1 tin coconut milk (400ml) OR coconut cream (160ml) – using cream will give you a thicker finished product than milk. Using milk will still result in a thick cream but it will be more pourable. You can also add a teaspoon of coconut oil to help the cream ‘set’ in the fridge
Soak the cashew nuts in warm water for 1-2 hours
Add to your Ninja along with the coconut milk or cream and a tsp of coconut oil
Set your Ninja to ‘blend’ for 60 seconds
The finished cream should be a perfectly smooth consistency
Sweet – to sweeten the cream simply add a tablespoon of maple syrup and teaspoon of cinnamon
Savoury – to create a ‘cheese’ style sauce, add a few drops of white wine vinegar, 2 tablespoons of nutritional yeast and a pinch of pink himalayan salt
Once you’ve added your sweet or savoury options, blitz again to create a perfectly combined, smooth sauce